pie crust (anna)
use a wooden spoon and pastry cutter
top+bottom crusts
2.5 cup flour, all-purpose
1 tbsp sugar
1 tsp salt
3 tbsp veggie oil
1 cup unsalted butter
1/4 cup cool water + 2 tsp white vinegar/lemon juice
用料
| flour (1+1/4 cup) | |
| could be all purpose | 1 cup + 1.5 tbsp |
| cornstarch | 2.5 tbsp |
| sugar | 1/2 tbsp |
| salt | 1/2 tsp |
| veggie oil | 1.5 tbsp |
| butter, cubed | 1/2 cup |
| cold water | 1/8 cup |
| lemon juice | 1 tsp |
pie crust (anna)的做法
prep:
cut butter to cubes, let it rest for 15 mins before use!
* softer butter gets worked in faster and ensure the flakiness and tendernessmix flour, sugar, and salt
stir veggie oil into the flour to coat it
* avoid the butter being over-mixed to the flourtwist the pastry cutter to work the butter in until even pieces (should still see butter chunks)
pour in cold water and lemon juice
* the acidity shortens/tenderize the gluten strain
mix well with the wooden spoontransfer to the work surface
fold over the dough to make it together (*building in layers)shape into discs and chill at least 1h
